Description
A vibrant and flavorful Mediterranean orzo salad with lemon, dill, and feta, perfect for making ahead.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup crumbled feta cheese
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic, minced
- Salt and black pepper to taste
Instructions
- Cook orzo according to package directions. Drain and rinse with cold water.
- In a large bowl, combine cooked orzo, cherry tomatoes, cucumber, red onion, olives, dill, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper.
- Pour the dressing over the orzo mixture and toss to coat evenly.
- Gently fold in the crumbled feta cheese.
- Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. For best results, make ahead and refrigerate for a few hours or overnight.
Notes
- You can add grilled chicken or shrimp for a more substantial meal.
- Adjust the amount of lemon juice and herbs to your preference.
- This salad can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg